Even among the legendary coffee growers of Ethiopia, Moplaco’s Heleanna Georgalis and her father, Yiannis, stand out. Moplaco was founded in 1972 by Yiannis, a third generation coffee professional who moved from Greece to Dire Dawa, Harrar during WWII. When Yiannis passed away from a heart attack, he passed the Moplaco legacy on to his daughter, Heleanna, who has taken the reins with gusto. Heleanna returned to Ethiopia to continue the legacy of coffee in her family, taking over the family land and continuing to grow and improve both the family business and Ethiopian coffee as a whole. Heleanna is known for her love of experimentation and willingness to take risks in order to create a transcendent cup of coffee. Her farming and processing practices are the absolute gold standard, diverse and honed over time. This particular coffee is a result of her “Kenya process,” which was inspired by the dry fermentation practices she witnessed in Kenya in order to preserve water. Motivated by the same concern, Heleanna’s Kenya process coffees are depulped, then fermented in cement tanks for 36 hours.